Melt-Away Cookies

Cookies:
1 c. butter (no substitutes)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour

Cream butter, gradually add cornstarch and sugar.  Blend in flour and mix.  Drop by spoonfuls onto cookie sheet.  Bake at 325 for 10-12 minutes.  Cool and frost.

Frosting:
1/2 c. butter, soft, but not melted
2 c. powdered sugar
1 1/2 tsp. vanilla
2 Tbs. milk or cream

Beat butter with mixer.  Mix in the powdered sugar on low speed.  Add the vanilla and 1 Tbs. milk/cream.  Mix 3 minutes.  If the frosting is too thin, add a little more sugar.  If it is still a little thick, add more milk/cream.

*Depending on what time of year we make these, we will add food coloring to the frosting...red/green at Christmas; yellow/pink in the Spring.

from Grandma Johnson  

Raspberry Diagonals

1 c. butter
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)

Cream butter and sugar until soft and fluffy.  Add flour alternating with milk.

With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet.  Repeat with remaining dough.

Place logs on an ungreased cookie sheet.  With handle of a wooden spoon, make a groove down the center of each log.  Bake at 375 for 10 minutes.  Remove from oven and fill groove with the raspberry jam.  Bake for another 10 minutes.

After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds.  Cool and cut into diagonal pieces.

from Grandma Johnson

Braided Poppy Seed Bread

4 Tbs. butter
1/4 c. sugar
1 tsp. salt
1/2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1 egg, slightly beaten
3 1/2 c. flour

In 3 separate small bowls:
1- melt butter and cool to warm
2- combine sugar, salt, and milk; microwave 60 seconds and cool to warm
3- dissolve yeast in warm water; let yeast begin to grow

In a large mixing bowl, combine the egg and contents of the 3 bowls.  Stir in the flour.  Knead 3-5 minutes, until dough is smooth.  Let dough rise 1 hour or until double in size.  Punch down and divide into 3 equal parts.  Gently roll/pull into 3 ropes about 2 feet in length.  Braid the strands together on a greased cookie sheet pan.  Fold under both ends.  Let rise again 1 hour.

Just before baking brush whisked egg white on top and sprinkle with poppy seeds.  Bake at 350 for 18-20 minutes.

from: Katie Sherman

Yeasted Waffles

*these are my very favorite waffles!  They are crispy on the outside and light and fluffy on the inside with a slightly sour dough type taste to them!

2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1/2 c. butter, melted
1 tsp. salt
1 Tbs. sugar
3 c. flour
1/2 tsp. vanilla
3 eggs, slightly beaten
1/2 tsp. baking soda

In a small bowl dissolve the yeast in warm water.  Let stand until creamy, about 10 minutes.  Meanwhile, warm the milk until just bubbly (I just warm it in the microwave for a minute or two).

In a large bowl, combine warm milk, yeast mixture, butter, salt, sugar, and flour.  Mix well until batter is smooth.  Cover and let stand at room temperature overnight.

The following morning, stir beaten eggs and baking soda into batter.  Beat well.

Makes about 6-8 waffles.

from www.afarmgirlsdabbles.com

Cheesy Baked Ravioli

1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add onion and garlic and cook until onion is tender.  Add ground beef and sausage, salt, pepper, and red pepper flakes.  Cook until meat is no longer pink.  Stir in spaghetti sauce and keep warm over low heat.

Meanwhile, cook ravioli according to package directions, drain.

In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.

In a greased 9x13 inch pan, layer half of the ravioli.  Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella.  Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella.  Sprinkle the parmesan cheese on top.  Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.

adapted from Let's Dish Recipes.com

Peanut Butter Chocolate Chip Cookies

*this makes the best dough...and the cookies are pretty darn good too!

1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips

In a large mixing bowl, beat butter and peanut butter.  Add the sugars, baking soda, and baking powder.  Beat until combined.  Beat in the eggs and vanilla.  Add the flour then the milk and then the chocolate chips.

Bake at 375 degrees for 8-10 minutes.  Allow to cool on pan for a few minutes before transferring to a cooling rack.

from www.theidearoom.net

Multigrain Bread

1 1/4 cups (6.25 oz) seven-grain hot cereal mix
2 1/2 c. boiling water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. honey
4 Tbs. unsalted butter, melted and cooled
2 1/2 tsp. instant yeast
1 Tbs. salt
1/2 c. oats
optional: 3/4 c. pumpkin seeds or sunflower seeds (I don't put these in)

Place cereal mix in bowl of a stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in a separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (you may not need quite all of the flour).  Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all purpose flour and knead until it does) continue to knead dough for 5 more minutes.  Add seeds if using.  Place dough in a large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two loaf pans.  Transfer dough to lightly floured counter and divide in half.  Form into loaves ( go here to see how).  Spray loafs lightly with cooking spray and roll in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size.

Bake at 375 degrees 35-40 minutes, until loaves register 200 degrees.  Let cool for 5 minutes in pan before removing to a wire rack.

from ourbestbites.com  there are great pictures on their site 

Baked Beans

3-4 cans of pork and beans 
1/2 lb bacon, cut into small pieces
1/4 c. diced yellow onion

1/4 c. diced peppers
1/2 c. brown sugar
2 packages beef lil' smokies

OR

beef hot dogs cut into pieces

Preheat oven to 375 degrees.

In a skillet over medium heat, cook the bacon, onion, and peppers for 10-15 minutes, until the onions are translucent, and bacon is crispy.

In a large baking dish, coated with non-stick cooking spray, mix the beans, bacon & onions, brown sugar, and lil' smokies.

Bake uncovered for 45 minutes- 1 hour.

Peanut Butter Oatmeal White Chocolate Cookies

1/2 c. butter
1/3 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 egg + 1 yolk
2 tsp. vanilla extract
1 1/4 c. flour (I usually end up adding a spoonful or two more)
1 c. old fashioned oats
1/2 tsp. baking soda
3/4 c. white chocolate chips
1/2 c. peanut butter chips (or butterscotch, chocolate, or nuts)

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Stir in the brown and white sugars.

Wait for the mixture to come to room temperature (or put it in the refrigerator for a few minutes, you just don't want to add the eggs when it is still hot).  Add the egg + yolk and vanilla and mix well.

Add the flour, oats, and baking soda.  If the dough is really sticky, add a tiny bit more flour, if it is dry add a little peanut butter.

Bake at 325 degrees for 10-12 minutes.  Let the cookies sit on the pan for a few minutes before transferring to a cooling rack.

Makes about 24 cookies

from www.loveveggiesandyoga.com 

Sanpete Style Turkey

Anyone who has lived in Sanpete county, Utah, knows how good this turkey is!

2 c. Sprite or 7up
1 c. soy sauce
1 c. oil
1 1/2 tsp. garlic powder
1 Tbs. horseradish sauce (I don't use this)

5 lbs. fresh turkey breasts
(it is good with chicken too, but something about the turkey makes it extra special!)

Combine the first 5 ingredients in a large bowl (a clean ice cream bucket works well).  Add the meat and marinade at least 12 hours in the refrigerator.  Pull the meat out and grill it on your barbecue until cooked through.

Salsa for canning

* Do not change the amounts of peppers, onions, tomatoes or vinegar.  Doing this will alter the acidity and may result is botulism.  You can adjust the amount of spices and sugar.  The sugar helps to offset the vinegar taste.

8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar

Add everything to a large pot.  Bring to a boil over medium high heat.  Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.)  Stir often to prevent sticking.

Process in a water bath for 30 minutes.

Makes 5 pints

Blueberry Buckle

1 c. sugar
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries

Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon

Cream the sugar and the butter in a mixer.  Add the egg and mix well.  Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream.  Mix well.  Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.

Topping:  Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment.  Sprinkle over the batter.

Bake at 375 degrees for 35-45 minutes.

from Michelle Wright

Sonoma Chicken Salad

*This is my favorite chicken salad!

Salad Ingredients:
3 1/2 c. cooked, shredded chicken (cooled) (I like to cook
mine in the crock pot, about 3-4 hours on high)
1 c. diced celery
2/3 c. slivered almonds (original recipe calls for pecans)
1/2 c. crasins
1 c. diced apples
2 Tbs. grated parmesan cheese (I have left this out and it is still delish)

Dressing:
2/3 c. mayonnaise
1/4 c. apple juice
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. prepared yellow mustard
1 Tbs. poppy seeds
1/2 tsp. onion powder
salt and pepper to taste

 In a large bowl, toss together all the salad ingredients.  In a separate bowl, whisk together all the ingredients for the dressing until well blended.  Pour dressing over chicken mixture and toss to coat evenly.  Serve with bread, pitas, or croissants.  Store in refrigerator.

from: cooking classy

Apple Cinnamon Steel Cut Oats

1 1/2 c. steel cut oats
4 1/2 c. water*
2 apples, peeled and chopped
6 oz. applesauce
3 Tbs. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. salt

Spray the slow cooker with non-stick cooking spray.  Combine all ingredients and pour into slow cooker. Cook on low for 6 hours.  *You can use more water if you like your oatmeal more on the runny side.

We like to eat it with fresh chopped apples and non-fat half-n-half on top.

Adapted from goodlifeeats.com

Oatmeal Wheat Bread

1 c. oatmeal
2 c. boiling water
1/3 c. warm water
1 1/2 Tbs. yeast
1/4 c. vegetable oil
1/2 c. honey
1 Tbs. salt
3 c. wheat flour
1 3/4 c. white flour

Pour boiling water over oatmeal.  Let cool (this takes awhile, it needs to be down to at least 110 degrees before mixing in other ingredients).

Soak yeast in warm water.

In a large bowl mix flours.

In your mixer, mix oatmeal, oil, honey, and salt.  Add yeast and 2 cups of flour mixture.  Mix until the flour is incorporated.  Continue adding flour 1 cup at a time.  Knead for 10 minutes in the mixer.  Transfer the dough to a clean, greased bowl.  Cover and let rise unit double.  Punch down and divide into 2 pieces.  Let rest for 5 minutes.  Form into 2 loaves and put into greased loaf pans.  Let rise until pans are full.  Preheat oven to 350 degrees and bake for 30 minutes.  Remove from pans, cool some before serving.

from Lisa Sheffield

Italian Style Turkey Meat Loaf

I know a lot of people just skip over meatloaf recipes...but believe me, just try this one! My husband LOVES beef so I was hesitant to try this recipe, but it was a hit. It is very moist and flavorful.

(I usually half the recipe for our family of 5)

2 lbs lean ground turkey

1 c. Italian style bread crumbs

1/2 c. ketchup

1 c. grated mozzarella

1 c. finely chopped onion

2 cloves garlic, minced

1/2 c. chopped fresh parsley

2 tsp. dried basil

1 tsp. salt

1/2 tsp. pepper

2 eggs, lightly beaten

2 c. pasta sauce (or a little more if desired)

Heat oven to 350 degrees.

Combine all ingredients except pasta sauce. Mix well. Transfer to baking pan and shape into a loaf about 12 inches long and 5 inches wide. Bake for 40 minutes, then remove from oven and pour pasta sauce over top. Keep baking until it is cooked through, about 30 minutes more. Allow to sit in pan for 15 minutes before slicing and serving.

Addi May's Chocolate Chip Cookies

1 c. (2 sticks) salted butter, softened

1/2 c. sugar

1 1/2 c. brown sugar

2 eggs

2 tsp. vanilla

3 c. flour 

1 tsp. salt 

1 tsp. baking soda

1 1/2 tsp. baking powder

2 c. chocolate chips 

Preheat oven to 350 degrees.

Cream butter, sugar, and brown sugar until it is nice and fluffy, approx. 5 minutes on medium speed in a mixer. Make sure it gets very creamy!

Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour. Finally, add chocolate chips. The cookie batter should be somewhat thick. 

Bake 8-
10 minutes until the edges are golden brown. Remove from oven and leave the cookies for 2 minutes before removing from pan. 

Pasta Primavera with Shrimp

1 1/2 c. baby carrots, sliced in half

2 c. sugar snap peas

(I have also substituted broccoli and cauliflower)

3 c. uncooked penne pasta

1 Tbs. olive oil

32 or so medium fresh or thawed peeled shrimp

1/4 tsp. salt

1/4 tsp. pepper

2 garlic cloves, minced

1/4 c. chicken broth

1/3 c. whipping cream

1 Tbs. fresh lemon juice

1/4 c. grated fresh parmesan cheese

parsley

Bring 2 quarts of water to a boil in a large pot. Add carrots and let them simmer for about 2 minutes. Add the snap peas and simmer for another 2 minutes. Use a slotted spoon to transfer the veggies to a bowl. Now cook the pasta in the water according to the package directions.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the veggies, salt, pepper, and garlic and cook for another minute, stirring often or until the shrimp are done (they will be pink).

Stir in the broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove from heat and stir in parsley.

Cinnamon Rolls or Orange Rolls

INGREDIENTS:

1 1/8 c. warm water
1/4 c. sugar
1/3 c. oil
2 Tbs. yeast
1 tsp. salt
1 egg
3 1/2 c. flour

4 Tbs. butter
brown sugar (about 1 c.)
cinnamon (about 1 Tbs.)

Combine the water, sugar, and yeast.  Let sit for about 10 minutes, or until foamy.  

Add the oil and egg, stir.  Add the salt and flour.  Mix well.  (dough will be slightly sticky).  Place the dough in a clean, greased bowl, cover and let rise until double (about an hour).

Transfer the dough to a floured surface.  Roll the dough into a large rectangle (not too thin).  Soften the butter then spread over the dough.  Sprinkle the brown sugar and cinnamon over the buttered dough.

Roll the dough up.  Cut into 1” sections (dental floss is the best!).  Place on greased cookie sheet leaving just a little space in between rolls.  Let rise about 30 minutes.  Bake at 375 degrees for 12-15 minutes.

Top with cream cheese frosting:
4 oz. cream cheese
3 Tbs. butter, softened
1 c. powdered sugar
1 Tbs. milk

Orange Rolls and Frosting
Inside:
combine the following and spread onto rolled dough:
6 Tbs. butter, softened
1 c. sugar
zest of one orange (reserve 1/4 for frosting)

Frosting:
Juice of one orange
1 lb. powdered sugar
milk to thickness
1/4 zest of orange

Cheesy Garlic Bread

Make 1/2 the recipe for pizza dough.

2 Tbs. softened salted butter

2 cloves garlic

1/4 c. grated parmesan cheese (the real stuff, and I use a little more)

1/4 lb. grated mozzarella cheese

Preheat oven to 500 degrees. Mix butter and garlic in a small bowl and spread over rolled out dough. Top with cheese. Bake 8-10 minutes until bubbly and golden. Serve hot, with marinara for dipping.

The best Pizza Dough

makes 2- 12 inch pizzas

1 c. warm water

2 1/4 tsp. yeast

1 Tbs. sugar

2 tsp. salt

2 Tbs. olive oil

3- 3 1/2 c. flour

In a large mixing bowl, stir yeast and sugar in water. Let stand for 5-10 until bubbly. Pour in salt, oil, and half the flour and mix. When it is all mixed in, slowly add more flour and mix until it is slightly tacky, but doesn't stick to your fingers. Knead for 6 minutes in mixer. The dough should be smooth and easy to work with and clean the bowl.

Transfer the dough to a clean, greased bowl and let rise for 1-2 hours, covered.

Chicken Cordon Bleu- 2 ways

3 boneless, skinless chicken breasts

6 slices of swiss cheese

6 slices of deli ham

salt and pepper

4 Tbs. melted butter

1/2 c. Italian style bread crumbs
1/2 c. panko bread crumbs

Preheat oven to 400 degrees.

1st version:

Mix both bread crumbs together in a small bowl.

Cut each chicken breast in half.  Then butterfly each half so you have 6 pieces of chicken.

Place chicken between wax paper and flatten with a meat mallet (or something else that is hard!).  I like the chicken pretty thin.  Sprinkle with salt and pepper.

Place a slice of ham and cheese on top of each breast. Roll up jellyroll style. Stick a toothpick through to hold if needed.

Roll in butter and then bread crumb mixture.  Place into pan.

Cover pan with foil and bake for 40-60 minutes or until chicken is cooked through.
Bake 40 minutes or until chicken is cooked through.  (I like to remove the foil for the last 5 minutes).

2nd version:
Mix both bread crumbs together in a small bowl.

Cut each chicken breast in half.  Then butterfly each half so you have 6 pieces of chicken.

Place chicken into the bottom of a 9x13" pan.  Top each piece of chicken with a piece of ham and then cheese.

Mix the melted butter and both bread crumbs.  Sprinkle on top of cheese.

Bake, covered, for 40 minutes or until chicken is cooked through.

Serve both with sauce:

4 Tbs. butter
4 Tbs. flour
2 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/2-1 Tbs. dijon mustard (how much mustard flavor do you like)
2 tsp. worchestershire sauce
1 c. parmesan cheese

Melt butter in a pan.  Add flour and cook stirring for a minute or two.  Add the milk, whisking constantly.  Crush the bouillon cubes and add to milk mixture.  Add salt.

Cook until it thickens some.  Careful to not let it boil.

Add worchestershire sauce, mustard and parmesan cheese.  Stir on low heat until cheese is melted.

Meatballs with Cranberry Chili Sauce

Place frozen meatballs in crockpot.

Mix and cover with sauce:

12 oz. chili sauce

16 oz. jellied cranberry sauce

2 Tbs. lemon juice

2 Tbs. brown sugar

Cook in the crockpot on low for 4-6 hours.

Great for appetizers or serve as a main dish over rice.

from: Shersti Pearson

Spinach and Swiss Salad

*This poppyseed salad dressing goes great with anything, but especially with spinach salads and fruit...

1 large head iceberg lettuce, torn

1 (10 oz) bag spinach (I prefer baby spinach)

1/2 red onion, chopped

3/4 c. sliced mushrooms

3/4 c. grated swiss cheese

1/2 lb. bacon, cooked until crisp and crumbled

1 c. cottage cheese, drain off the liquid in small colander

crutons

Note: the dressing makes more than you will need for one salad)

Poppyseed Dressing

1 c. sugar

2 tsp. dry mustard

1 tsp. salt

2/3 c. apple cider vinegar

2 c. vegetable oil

1 Tbs. poppyseeds

Mix dressing ingredients in a blender. Refrigerate until ready to use.